Connies Perfect Pork Chops Food

PRESSURE COOKER PORK CHOPS, SMASHED POTATOES AND GRAVY

Steps:

• Place the potatoes in the pressure cooker pot.
• Sprinkle half the onion and the garlic on top.
• Pour the chicken stock into the pot and place the herb bundle in.
• Lay the pork chops on top of the potatoes so that they're not submerged in the liquid.
• Season the top of the chops with salt and pepper.
• Sprinkle smoked paprika on top.
• Place the lid on the unit and turn to locked position.
• Turn the steam release valve to sealing.
• Press the manual button and adjust the time to 15 minutes.
• In a saute pan, heat the butter over med/high heat to melt.
• When the butter is bubbly, add the flour a little at a time while whisking with a wire whisk.
• Cook for 2 minutes and remove from heat.
• Set aside.
• Once the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam and remove the lid.
• Place the chops on a serving platter.
• Remove the herb bundle and discard.
• Remove the potatoes and place into a bowl with some of the liquid from the pot. (about 3/4 cup)
• Season the potatoes with salt and fresh pepper to taste.
• Use a hand mixer to cream.
• To make gravy with the rest of the liquid, press the saute button and allow it to come to a simmer.
• Add the butter and flour mixture to the liquid and whisk until thickened.
• Turn the unit off.
• Serve the chops with a side of potatoes and your choice of veggie.
• Drizzle gravy onto the chops and potatoes as desired and enjoy!

CONNIE'S PERFECT PORK CHOPS

Steps:

• 1. Pour water, ice cubes, kosher salt, and sugar into a large container with lid.
• 2. Place pork chops in water mixture, cover with lid, and place in refrigerator for four hours.
• 3. Drain pork chops and pat dry.
• 4. Slather pork chops with mayo or honey mustard.
• 5. Pat pork chops with seasoned Panko bread crumbs.
• 6. Pepper to taste.
• 7. Heat oil and butter in iron skillet.
• 8. Lightly brown pork chops on each side.,
• 9. Spray cookie sheet with a small amount of Crisco oil.
• 10. Place browned pork chops onto cookie sheet.
• 11. Bake at 350 degrees for 35-40 minutes.
• 12. Enjoy:)

PERFECT FRIED PORK CHOPS

Steps:

• Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off.
• Remove pork chops from brine, and set aside. Brine should be discarded.
• Mix all spices in with flour.
• Heat oil in pan.
• Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour.
• Make sure oil is hot. You can check by dropping a pinch of flour in, and it will sizzle if it is. Oil temperature should be around 375 degrees F, if you have an oil thermometer.
• Cook on each side 4-6 minutes on each side, or until meat is no longer pink inside. Chops with bones will take a bit longer, and we cook them on one side until blood starts to come out of the bone before flipping. If you have a meat thermometer, the inner temperature should be at least 160 degrees F.

HOW TO COOK TENDER & JUICY PORK CHOPS IN THE OVEN

Steps:

• Brine the pork chops (optional). If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops - if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
• Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well. While the oven heats, prepare the pork chops.
• Season the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then season with salt and pepper. Set the chops aside while the oven finishes heating.
• Remove the skillet from the oven. Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
• Sear the pork chops. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little - that's ok. Turn down the heat if it becomes excessive.
• Flip the chops and transfer to the oven. Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in the oven.
• Roast the chops until cooked through. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.
• Rest the chops. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

BONELESS PORK CHOPS

Steps:

• Preheat oven to 400 degrees farenheit.
• Heat 2 tablespoons olive oil in oven proof skillet over medium heat.
• Sprinkle salt and pepper on both sides; add to skillet.
• Saute until golden brown: about 2 minute.
• Flip, cook two more minute.
• Place pan in oven; roast until cooked through. About 10- 20 minutes.